If one of your resolutions is to make more homemade food from scratch in 2026, you’re in the right place! And if you’re new to making jam, then I’m so glad you’re here. This easy Chia Seed Jam is perfect for beginners, and you can easily make it using whatever berries you have on hand. Strawberries, blueberries, raspberries, blackberries, or a mix! It’s a less traditional way of making jam using chia seeds to thicken it instead of large amounts of sugar and long cooking times.

Chia seeds absorb any liquid – up to 12 times their own weight! It works so well because it creates a texture that’s surprisingly similar to the jam you’re probably used to. They also come with plenty of health benefits. While I still love making traditional jams, I also enjoy being able to whip up small batches of this quick version in about 15 minutes. It makes just enough to last me a week or two. You can use either black or white chia seeds in this recipe. They are nutritionally identical, so use whatever you have on hand. 

Why I love Chia Seed Jam

• Fresh or frozen berries both work beautifully, making this a great year-round recipe. So if you’ve found a bargain on in-season berries or you need to use up those half-full bags of frozen berries lurking in the depths of the freezer, this recipe is perfect!
• Chia seeds have tons of health benefits. They’re high in fibre, protein and omega-3’s. Berries are also an amazing source of fibre and Vitamin C! It’s wholesome enough for breakfast, snacks or dessert!
• Lower sugar than traditional jam. Instead of large amounts of sugar, I use liquid sweeteners like honey, maple syrup or rice malt syrup. You can easily adapt the recipe depending on what you have or your dietary needs. Maple syrup is vegan and rice malt syrup is fructose-free.
• It only takes 15 minutes! The berries are gently cooked with lemon zest, juice, vanilla and your preferred sweetener until they burst and release their juices. Stir in the chia seeds, cook for about 1 minute then remove from the heat. It will start to thicken quickly as it cools.
• Small batch friendly! This jam keeps for a couple of weeks in the fridge, making it easy play with different combinations.
• Switch up the flavour. Lemon goes with practically everything but you can easily swap it out. Lime, orange or calamansi (my tree is going crazy right now!) would be great. Some grated ginger would also be delish with any kind of berry!

Another reason I love this Chia Seed Jam is how versatile it is! My favourite way to enjoy it is spread it on toasted sourdough with almond butter (kind of like a grown-up PB&J). It’s also fantastic on scones, pancakes, English muffins and bagels, or anything you’d normally slather with jam.

I also love to swirl it into oats and yoghurt bowls for breakfast, where it works like fruit compote, but with added health benefits. And of course it’s delicious with a chia pudding for a make-ahead breakfast like this one. 

And if you’re interested in swapping more store-bought items for delicious homemade versions, check out this recipe and many more in my free ebook ‘Things I No Longer Buy’. It’s a mini collection of recipes like this one that I make on repeat and haven’t added to my grocery list in years!

Related Post: Chia Pudding with Honey Stewed Rhubarb

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Any Berry Chia Seed Jam

Not a traditional "jam", but I love that you can use any fresh or frozen berries for this recipe. Chia seeds help to thicken it, but also add extra fibre. The best part is, it only takes 15 minutes to cook and is delicious swirled into oats or yoghurt, or spread on pancakes, scones or toasted sourdough – yum!

Course Basics, Jams & Preserves

Keyword Basics, Blueberries, Breakfast, Jam

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 1 or 2 jars

Ingredients

• 1 ½ cups about 250g fresh or frozen berries
• Grated zest & juice of half a lemon
• ½ vanilla bean, seeds scraped or 1 teaspoon vanilla bean paste
• 2 tablespoons honey, maple syrup or rice malt syrup
• 2 tablespoons chia seeds

Instructions

1. First, sterilise your jars. Wash jars and metal lids in hot, soapy water. Rinse thoroughly. Boil in a large pot of water for 10-15 minutes. Remove with tongs. Dry upside down on a clean towel or in a low oven (about 120°C/250°F) for 10-15 minutes until completely dry. Remove carefully with oven mits or a tea towel as the glass is very hot.
2. Bring the berries, lemon zest, lemon juice, vanilla and sweetener (honey, maple syrup or rice malt syrup) to a simmer in a saucepan over medium heat.
3. Cook, stirring occasionally for about 5-10 minutes or until berries start to burst and release their juices. Fresh berries will obviously cook more quickly than frozen! Mash berries gently with a fork or potato masher.
4. Taste for sweetness and adjust to your liking.
5. Stir in the chia seeds and cook for about 1 minute. Let the jam cool slightly. The chia seeds should be working quickly to thicken the jam. You can add a little water or lemon juice if it’s too thick, 1 tablespoon at a time.
6. Transfer to sterilised jars. Wipe the rims with a damp paper towel and seal. Chill until ready to use. Store in the fridge and use within 1 month.